Bring a large pot of salted water to the boil, before adding spaghetti and cook to the packets instructions.

Heat 2 tablespoons of olive oil in a large pan, then add the eggplant and stir, leave for 2 minutes then add in the garlic, pancetta, basil, chilli, capers and tomatoes, season with salt and pepper and leave on a medium heat for around 15 minutes.

Once the pasta is cooked to al dente, add the pasta and a little of its cooking water to the sauce and toss to combine.